Exopolysaccharides content in the samples of functional fermented milk products
https://doi.org/10.47612/2220-8755-2020-15-48-54
Abstract
The article provides the results of studies on the level of exopolysaccharides synthesis in fermented milk bioproducts made using lactic acid and probiotic cultures: the samples «Bifi-mult» made with the use of four consortium cultures, included in the dry concentrated starter culture «Probylact-6» the samples «Bifitat» made with the use of two consortium cultures included in the dry concentrated starter «Probylact-2», bio sour cream samples obtained using three consortium of microorganisms for the production of starter culture for bio sour cream.
About the Authors
O. Golovach
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Furik
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
M. Babitskaya
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
T. Smaliak
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Golovach O., Zhabanos N., Furik N., Babitskaya M., Smaliak T. Exopolysaccharides content in the samples of functional fermented milk products. Topical Issues of Processing of Meat and Milk Raw Materials. 2020;1(15):48-54. (In Russ.) https://doi.org/10.47612/2220-8755-2020-15-48-54
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